White Spire Newsletter October 2014 Through Learning to Independence An Interview with Elm class have all been getting to know each other this term. Whilst we were asking each other questions a few pupils started asking questions about the new Head Teacher. So we decided it would be nice if he visited our class to answer our questions. Elm class were very excited, as soon as Mr Douglas walked through the door the pupils wanted to ask their questions! Mr Douglas sat at the front and was ready for question time. The following questions were asked: Question: Paul - What is your favourite food? Answer: Mr Douglas - Fish and chips (Malik loved this response it is his favourite meal also!). Question: Malik - Are you posh, rich and famous? Answer: Mr Douglas - No I am not posh, or very rich but I have had dinner with the Queen!! Question: Shaylee - What is your favourite drink? Answer: Mr Douglas - Irn Bru - Shaylee knew it was an orange coloured drink! Question: Inaam - What is your favourite colour? Answer: Mr Douglas - Black and white. Question: Timur - Do you live in a mansion? Answer: Mr Douglas - I live in an ordinary house. Question: Romanno - Do you play computer games? Answer: Mr Douglas - I don't have much time to play computer games, however I sometimes play a game or two with my son. Even the teachers got to ask Mr Douglas a question!! Question: What is your favourite television programme? Answer: Elementary - a contemporary update of Sherlock Holmes. Question: What football team do you support? Answer: Celtic F.C We really enjoyed having the new Head Teacher in our classroom, thank you Mr Douglas!! The world record cupcake challenge event will be held in Middleton Hall at centre:mk in Milton Keynes on 14th November 2014 to raise money for children s charities and we need your help! We need lots and lots of cupcakes, all made using the same recipe or they won t count! Find out how you can pledge to bake and where to deliver your cupcakes on Thursday 13th November. And remember, all cakes must follow the Official Recipe! Find out more at www.cakesforkids.net
To ensure safety, places need to be pre-booked the week before. Unfortunately we cannot accept children without prior registration. Cook i ng Tuesday C ra f t y M on d a y Programme may change without notice due to popularity & circumstances outside of our control which may include off site activities. Please note transport home is not provided W i c ke d W e d n e s d a y One week free trial for all students in years 3,4,5 & 6 Week commencing 13th October Play Ran ge r T hurs d ay F a n t a s t i c F r i d a y Paul Fairclough ASC Coordinator 07961 898465 On Friday 26th September Maple Class went to MK Springers in Kiln Farm for a Gymnastics Event. There were lots of children from all over Milton Keynes taking part and everyone had a great although, exhausting time. Maple Class had training on the Pommel Horse, Beam, Floor, Parallel Bars and Trampolines. Everyone had a fun time and they represented the school superbly!
The recipe for the Cakes for Kids World Record Attempt November 14th 2014, centre:mk PLEASE REMEMBER, to achieve The World Record ALL cupcakes MUST be the same. To make 12 cupcakes You will need: Ingredients 110g/4oz caster sugar 110g/4oz soft margarine 2 eggs (large or medium) 110g/4oz self raising flour Topping 110g/4oz icing sugar 2 dessert spoons of warm water 6 glacé cherries (cut in half) Equipment 12 cupcake cases (not muffin cases) 1 hand whisk 1 large spoon 1 fork 1 dessert spoon 1 teaspoon 1 mixing bowl 1 cupcake oven tray 1 pyrex jug 1 sieve 1 empty cereal/food box How to bake Set oven to 160 C/ gas mark 3and preheat Cream the caster sugar and soft margarine together in the bowl with the large spoon until they are light and fluffy Add the eggs one at a time mixing after each one with the hand whisk Sieve the flour into the bowl and fold into the mixture with the large spoon do not mix Place cupcake cases into the tray Spoon mixture into each cupcake case a good dessert spoon s worth Using the back of a teaspoon gently spread the mixture out in the case until level Place the tray in the pre heated oven Set a timer for 10 minutes but check through the glass that they are not overbrowning (as every oven is different!) Remove from oven when spongy to touch and the tops are slightly browned and then leave to cool on a wire rack How to make the icing Once the cakes have cooled, mix the icing sugar and 2 dessert spoons of warm water together with the fork. If the mix won t absorb all of the icing sugar, add more warm water very gradually, a ¼ dessert spoon at a time. The icing mix needs to be fairly stiff and not run once it is placed on top of the cake. Test it first on one cake, if the icing runs add more icing sugar gradually until the icing holds its shape on top of the cakes. Spoon 1 teaspoon of icing on to each cake and smooth with the back of the spoon. Try to leave a border of cake showing, about ½-1cm all the way round. Place ½ glacé cherry on top of each cake before the icing sets. Food Safety Advice It is really important that you adhere to the following food safety requirements when making cakes for this event. Always wash your hands before preparing food Make sure the surfaces, bowls, utensils and any other equipment are clean Make sure the cakes are thoroughly cooked Store cakes in a clean, sealable container away from raw foods especially raw meat Storage and Transportation Please store your cakes in a cool dry place. When transporting the cakes please place them in a used food box such as a cereal box, sealed at the top with either greaseproof paper or cling film. Ideally use a cereal box as we can t return any boxes! Please now see our guide to making a cupcake carrier and details of the cake collection points on the Cakes for Kids website.
Horse Riding with the RDA Some pupils from Primary began their weekly pony riding sessions with the RDA last week. Sessions give pupils the opportunity to improve their confidence, co-ordination, balance and muscle tone. Pupils enjoy learning facts about ponies and work towards achieving their Rosette at the end of the year. Week ending 12th September Willow With an average of 246 points! Week ending 19th September Acorn With an average of 243 points! Week ending 26th September Elm With an average of 218 points! Daniela Sam Luke F-B Kyle B Ronan Kieran B Daniel G Hannah Amie Robert Christopher C Tyla-Paige who are celebrating their birthdays this month
White Spire School Menu September / October 2014 Monday Tuesday Wednesday Thursday Friday Week 1 29/09/14 Chicken Korma Korma Veggie Korma Rice Sausage Platt Quorn Platt Mashed Potatoes Autumn Cottage Pie Quorn Mince Cottage Pie Cauliflower Roast Chicken Veggie Grill Salmon Fishcakes Veggie Sausages Syrup Sponge & Jelly & Cream Oaty Fruit Crunch & Carrot Cake Chocolate Muffin Week 2 06/10/14 Sweet n Sour Chicken Halal Sweet n Sour Veggie Sweet n Sour Noddles Selection of Freshly prepared Pizzas Diced Potatoes Coleslaw Beef Lasagne Veggie Lasagne Potato Wedges Mixed Salad Roast Gammon Quorn Fillet Fish Cakes Cheese & onion Pasty Jam Sponge & Chocolate Brownie & Cream Fruit Salad & Fruit Cheese Cake Chocolate Chip Cookie & Fruit Juice Week 3 13/10/14 Meatballs in Gravy Veggie balls in Gravy Mashed Potato Autumn Toad in the Hole Veggie Sausage Toad in the Hole Herby Potatoes BBQ Chicken BBQ Roasted Rice Stir Fry Roast Pork Veggie Grill Pork Sausages Veggie Sausages Peas Chocolate Sponge & Chocolate Apple Crumble & Sticky Toffee Pudding & Lemon Drizzle Sponge Strawberry Whip Week 4 20/10/14 Chilli Beef Quorn Chilli Jacket Potato & Cheese Salad Chocolate Crunch & Chocolate Sauce Pork Bolognaise Bake Veggie Bolognaise Bake Crusty Bread Chicken & Pie Creamed Potatoes Cauliflower Roast Beef Quorn Fillet Sausage Roll Cheese & Onion Pasty Flapjack & Rainbow Sponge Chocolate Cracknel Oat Biscuit & Milkshake Please note: menus for the day may vary Please note: When chicken is served, Halal chicken will be available OPTIONS: Fresh Salad served Monday Thursday from the Salad Bar Fresh Rolls Monday Thursday Sandwiches Monday - Friday Also new for the winter - Jacket Potatoes will be available Monday - Wednesday with a choice of fillings